I bake with pumpkin year-round, so canned pumpkin is a pantry staple. It’s rare for me to find a recipe that uses a whole 15-ounce can (let alone the 29-ounce cans I buy during the fall), so I’m always on the hunt for ways to use up the leftovers.
Canned pumpkin will last for about 5-7 days in the refrigerator once it’s opened, so I usually end up baking two pumpkin-themed recipes back-to-back. If you don’t need both recipes for yourself, you can always share with your colleagues or neighbors; it’s rare for me to encounter someone who doesn’t like pumpkin, but I guess you never know!
As I find more recipes, I’ll add them here, but this is a good place to start! Happy baking!
1/2 cup (4 ounces)
2/3 cup (5 1/3 ounces)
3/4 cup (6 ounces)
7.5 ounces (half a 15-ounce can)
1 cup (8 ounces)
- Bryan’s Pumpkin Butterscotch Cookies
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cupcakes
- Pumpkin Pecan Streusel Bread
- Pumpkin Streusel Muffins
1 1/2 cups (12 ounces)
15 ounces
- Pumpkin Bars
- Pumpkin Bread
- Pumpkin Bundt Cake
- Pumpkin Chocolate Chip Bread
- Pumpkin Chocolate Chip Cookies
amy bakes in the 'burgh 
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